Quick and easy, golden and crispy Pork Tonkatsu recipe is fried to perfection and served with a tangy Tonkatsu sauce that whips up in seconds.
Keyword: katsu, pork cutlet, pork katsu, tonkatsu
For the Pork Katsu:
4boneless pork loin chopsapproximately 1" thick
1/4tspfresh ground pepper
1/2cupall purpose flour
1cupcanola oilor other oil suitable for high temperature frying like peanut oil
For the sauce:
1 1/2teaspoonssoy sauce
Using a meat mallet, pound the pork evenly until 1/2 inch in thickness.
Season the flour with salt and pepper in a shallow dish. Add the eggs to a separate shallow dish and the breadcrumbs in a third.
Dredge the pork in the flour and coat on both sides.
Dip the pork in the eggs and then coat with bread crumbs on both sides.
Heat deep frying oil to 350˚ F.
Add the pork to the oil and fry until golden brown, approximately 5 minutes. Flip the pork and cook for an additional 3 minutes.
Transfer the pork to a cooling rack to rest for 2-3 minutes.
Whisk together the ingredients for the sauce and set aside.
Slice the pork into 5-6 pieces and serve with the sauce.
You can make the pork Katsu in advance and reheat in the oven on a baking sheet with a cooling rack on top. Heat at 425˚F for 5-10 minutes until crispy and warmed through.Tonkatsu sauce can be made up to 1 week in advance and stored in the refrigerator until ready to use.